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Creamy Loaded Baked Potato Soup

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A hearty, comforting soup made with russet potatoes, crispy bacon, and sharp cheddar cheese. This easy recipe balances texture and flavor, offering a rustic, homemade feel perfect for cold nights.

Ingredients

Scale
  • 8 slices thick-cut applewood smoked bacon
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3 large russet potatoes, peeled and diced into 1-inch cubes
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 4 stalks green onions, sliced
  • Salt and black pepper to taste

Instructions

  1. Cook the bacon in a large pot over medium heat until crispy. Remove with a slotted spoon, set aside, and leave 1 tablespoon of rendered fat in the pot.
  2. Add butter to the bacon fat. Once melted, add diced onion and a pinch of salt. Cook for 5 minutes until soft and translucent.
  3. Add minced garlic and cook for 1 minute, being careful not to burn it.
  4. Sprinkle flour over the onions and butter. Whisk constantly for 1-2 minutes until the mixture bubbles and turns a light blonde color.
  5. Slowly pour in chicken broth while whisking vigorously to prevent lumps. Scrape the bottom of the pot to release browned bits.
  6. Add diced potatoes to the broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are fork-tender.
  7. Stir in heavy cream and let heat through for 2 minutes. For a thicker soup, mash some potatoes against the side of the pot.
  8. Reduce heat to low and gradually stir in shredded cheddar cheese until melted. Do not boil after adding cheese.
  9. Season with salt and pepper to taste. Ladle into bowls and top with crispy bacon and sliced green onions.

Notes

For the best texture, use firm russet potatoes. Avoid pre-shredded cheese as it contains anti-caking agents that can make the soup grainy; shred cheese from a block instead. If the soup gets too thick, add a splash of broth or milk. Leftovers store well in the refrigerator for up to 4 days. Dairy-based soups may separate when frozen; freeze the base without cream and cheese, adding them fresh upon reheating.

Nutrition

Keywords: potato soup, baked potato soup, creamy soup, comfort food, easy dinner, winter recipes, bacon soup, cheddar soup

Find it online: https://twirltaste.com/creamy-loaded-baked-potato-soup-the-best-easy-recipe/